Foodies can be so moody, right? When it comes to choosing a restaurant, let the negotiations begin. You’ve been hankering for the miso-glazed sablefish at Proof, but don’t feel like battling the traffic in Penn Quarter on a Friday night. Your friend is jonesing for the Caesar salad at The Majestic, but you don’t want to drive to Virginia. Finally, everyone settles on Birch and Barley, but guess what? It took so long for you to decide that you’ll never bag a table.

It’s enough to drive you to drink. But will it be Gina’s Gibson at PS 7’s, a Dark and Stormy at CityZen or a Manhattan at Palena? Here’s a collection of suggestions, in no particular order, that fit any mood, whether it be for a pizza pie, a piece of pie or a night on the town with your cutie pie.

Let’s Go Get Pizza

2 Amys (3715 Macomb St., NW; 202/885-5700; 2amyspizza.com).The escarole salad, the Ripieno Extra stuffed with ricotta cheese and salumi and the almond cake make a perfect meal.

Comet Ping Pong (5037 Connecticut Ave., NW; 202/364-0404; cometpingpong.com). You’ll adore the chicken wings, the pizza with smoked mushrooms, bacon, gouda, melted onions and garlic—and a slab of double chocolate cake with whipped cream.

Mia’s (4926 Cordell Ave., Bethesda, Md.; 301/718-6427; miaspizzasbethesda.com). Melissa Ballinger’s outpost in Bethesda is worth a trip. My fave? The Rustica with pesto, pancetta, hot peppers, Parmesan and Gruyere.

Pizzeria Paradiso (2003 P St., NW; 202/223-1245; eatyourpizza.com). Trek to Dupont Circle and order the tuna and white bean salad and a Margherita pizza.

Pete’s New Haven Style Apizza (1400 Irving St., NW; 202/332-7383; opening spring 2010 4938-4940 Wisconsin Avenue NW; petesapizza.com). Relish the New Haven with white clams and pecorino.

I Miss Europe

Café du Parc (1401 Pennsylvania Ave., NW; 202/942-7000). The tree-lined stretch of Pennsylvania Avenue that abuts chef Antoine Westermann’s charming café reminds me of Paris—and the frisee salad with poached egg and bacon, chicken fricassee with wild mushrooms, and ganache-filled chocolate macarons with chocolate sorbet complete the illusion.

Et Voila! (5120 MacArthur Blvd., NW; 202/237-2300; etvoiladc.com). Moules frites, of course, but the gratin of ham-wrapped braised endive and bubbly Gruyere-topped béchamel and the beef carbonnade stewed in dark beer is my perfect menu here.

Posto (1515 14th St., NW; 202/332-8613; postodc.com). The quintessential neighborhood restaurant: great value, especially the pizza, but I go for endive and radicchio salad with walnuts, and polenta with wild mushroom ragu.

Poste Moderne Brasserie (555 8th St., NW; 202/783-6060; postebrasserie.com). The duck Reuben sandwich is a lunchtime smash; the Poste roasts and Penn Quarter market dinner held in chef Robert Weland’s private garden are not to be missed.

Leopold’s Kafe and Konditerei (3315 M St., NW; 202/965-6005; kafeleopolds.com). This Georgetown hidden gem features a gorgeous patio and a Euro crowd buzzily partaking in good schnitzel, champagne and flaky apple strudel.

When My Southern Roots Come Callin’

Eatonville (2121 14th St., NW; 202/332-9672). The real deal here: fried green tomatoes and pan-fried, cornmeal-crusted pork chop with green tomato chutney.

Art and Soul (415 New Jersey Ave., NW; 202/393-7777; artandsouldc.com). Chef Art Smith (Oprah’s former chef) serves up mighty good hoecakes with house-cured salmon and caviar and a rockfish Chesapeake jambalaya with charred tomato sauce. (They had me at the fried okra.)

Henry’s Soul Café (1704 U St., NW; 202/265-3336; henryssoulcafe.com). This spot has been a U Street fixture since 1968. The specialty is sweet potato pie ($3!), but I go for the fried chicken, collard greens, mac n’cheese and butter-soaked cornbread.

Acadiana (901 New York Ave., NW; 202/408-8848; acadianarestaurant.com). I love the smoked chicken and andouille sausage gumbo, charbroiled oysters with garlic and Parmesan, New Orleans-style barbecue shrimp and chocolate Doberge cake. Lordy!

The General Store (6 Post Office Rd., Silver Spring, Md.; 301/562-8787). Chef Gillian Clark’s talents abound here, but it’s the buttermilk-soaked fried chicken that keeps people lining up. Lemon chess pie is amazing, as is the crispy shrimp on baguette with herb remoulade.

Splurge!

CityZen (1330 Maryland Ave., SW; 202/554-8588; mandarinoriental.com/washington)

Vidalia (1990 M St. NW; 202/659-1990; vidaliadc.com)

Komi (1509 17th St., NW; 202/332-9200; komirestaurant.com)

Marcel’s (2401 Pennsylvania Ave., NW; 202/296-1166; marcelsdc.com)

Citronelle (3000 M St. NW; 202/625-2150; citronelledc.com)

Worth the Drive

PassionFish (11960 Democracy Dr., Reston, Va.; 703/230-3474; passionfishreston.com)

Volt (228 North Market St., Frederick, Md.; 301/696-8658; voltrestaurant.com)

Trummer’s on Main (7134 Main St., Clifton, Va.; trummersonmain.com)

2941 (2941 Fairview Park Dr., Falls Church, Va.; 703/270-1500; 2941.com)

Inox (1800 Tysons Blvd., Suite 70, McLean, Va.; 703/790-4699; inoxrestaurant.com)

Vinifera Wine Bar & Bistro (11750 Sunrise Valley Dr., Reston, Va.; 703/234-3550; viniferabistro.com)

To See
and Be Seen…

Brasserie Beck (1101 K St. NW; 202/408-1717; beckdc.com)

Marvin (2007 14th St., NW; 202/797-7171; marvindc.com)

Westend Bistro (1190 22nd St., NW; 202/974-4900; westendbistrodc.com)

Let These Great Chefs Choose

Equinox (818 Connecticut Ave., NW; 202/331-8118; equinoxrestaurant.com)

Restaurant Eve (110 S. Pitt St., Alexandria, Va.; 703/706-0450; restauranteve.com)

Sushi-Ko (2309 Wisconsin Ave., NW; 202/333-4187; sushikorestaurants.com)

Kaz Sushi Bistro (1915 I St., NW; 202/530-5500; kazsushibistro.com)

Need to Make
a Return Trip

Bistro Bis (15 E St., NW; 202/661-2700; bistrobis.com)

Obelisk (2029 P St., NW; 202/872-1180)

Willow (4301 N. Fairfax Dr., Arlington, Va.; 703/465-8800; willowva.com)

Corduroy (1122 9th St., NW; 202/589-0699; corduroydc.com)

Teatro Goldoni (1909 K St., NW; 202/955-9494; teatrogoldoni.com)

I’m Craving…

The miso-glazed sablefish at Proof (775 G St., NW; 202/737-7663; proofdc.com).

The fried clams at Kinkead’s (2000 Pennsylvania Ave., NW; 202/296-7700; kinkead.com).

The cubed tender lamb at Dukem (1114 U St.., NW; 202/667-8735; dukemrestaurant.com).

The avocado with toasted pistachios on grilled bread at Cork (1720 14th St. NW; 202/265-2675; corkdc.com).

The Singapore slaw at Zentan (1155 14th St., NW; 202/379-4366; zentanrestaurant.com).

The blue fin tuna tartare with avocado at BLT (1625 I St., NW; 202/689-8999; bltsteak.com).

The hushpuppies with honey butter at Sou’Wester (1330 Maryland Ave., SW; 202/787-6868; mandarinoriental.com/washington).

The beluga caviar with lobster, quail egg and beurre blanc at Citronelle (3000 M St., NW; 202/625-2150; citronelledc.com).

The onion soup at Poste Moderne Brasserie (555 8th St., NW; 202/783-6060; postebrasserie.com).

The braised lamb shank on chickpeas at Ris (2275 L St., NW; 202/730-2500; risdc.com)

The truffle mac n’cheese at Equinox (818 Connecticut Ave., NW; equinoxrestaurant.com)

The bird’s nest of squid, sea urchin, quail egg and truffle soy sauce at Kaz Sushi Bistro (1915 I St., NW; 202/530-5500; kazsushibistro.com).

The gnocchi with stout-braised wild boar, rapini and olives at Tallula (2761 Washington Blvd., Arlington, Va.; 703/778-5051; tallularestaurant.com).

The Chinese lacquered duck at The Source (575 Pennsylvania Ave., NW; 202/637-6100; wolfgangpuck.com/restaurants).

The butter-fried French fries at Citronelle (3000 M St., NW; 202/625-2150; citronelledc.com).

The Dupont sliders (beef, salmon, chicken) at the chic Bar Dupont (1500 New Hampshire Ave., NW; 202/483-6000) and ridiculously good drink menu.

The confit of crisp house-cured pork belly at Restaurant Eve (110 S. Pitt St., Alexandria, Va.; 703/706-0450; restauranteve.com).

The rock fish from kitchen maestro Ethan McKee at Circle Bistro (Washington Circle, NW; 202/293-5390; thecirclehotel.com). I also love the late-night happy hours on Fridays and Saturdays at the cozy, seductive lounge: half-price martinis, beer and wine from 8:30 to 11 p.m.

I Need a Drink

Point of View (515 15th St., NW; 202/661-2400; starwoodhotels.com). The view from the top of the W Hotel is simply the best in Washington, especially with one of Justin Guthrie’s cocktails in your hand.

PS 7’s (777 I St., NW; 202/742-8550; ps7restaurant.com). Mixologist Gina Chersevani is a goddess straight up.

P/X (728 King St., Alexandria, Va.; 703/299-8384). Todd Thrasher calls himself a bar chef and helped start the speakeasy trend with sexy, smart and chic P/X in Old Town Alexandria.

The Passenger (1021 7th St., NW; 202/393-0220; passengerdc.com). Tom and Derek Brown stir it up on 7th Street for the hipsters.

ChurchKey (1337 14th St., NW; 202/567-2576; churchkeydc.com). Greg Engert heads what may be the most impressive beer program in the country.

Let’s Go New

Bibiana Osteria-Enoteca (1100 New York Ave., NW; 202/216-9550; bibianadc.com). Uber-restaurateur Ashok Bajaj adds this Italian gem to his already heavily jeweled crown of restaurants. Pizza with lardo and fried egg and black spaghetti with blue crab are standouts.

Masa 14 (1825 14th St., NW; 202/328-1414; masa14.com). Chefs Kaz Okochi and Richard Sandoval offer Latin-Asian fusion, 500 varieties of tequila and a 65-foot-long bar packed with hipsters. Fun!

Birch and Barley (1337 14th St., NW; 202/567-2576; birchandbarley.com). Chef Kyle Bailey and his pastry-chef wife, Tiffany MacIsaac, are making beautiful music at Neighborhood Restaurant Group’s Logan Circle restaurant.

Ris (2275 L St., NW; 202/730-2500; risdc.com). Chef Ris Lacoste, of 1789 fame, has her own place in the West End. It’s café casual, but restaurant good with a French twist. Julia would have approved of Ris’ sole meuniere.

Kellari Taverna (1700 K St., NW; 202/535-5274; kellaridc.com). This is upscale Greek in downtown D.C. with an awe-inducing display of fresh fish and seafood; the Madagascar shrimp are the size of a baby’s arm.

Let’s Do Brunch

Tabard Inn (1739 N St., NW; 202/785-1277; tabardinn.com). This restaurant, tucked in a shabby-chic hotel, is well known to D.C. insiders. Start with doughnuts. I like the American breakfast here, with my New York Times and a pen. Reserve well in advance.

Seasons at the Four Seasons Hotel (2800 Pennsylvania Ave., NW; 202/342-0444; fourseasons.com/washington). An excellent choice for a special-occasion Sunday brunch, the spread includes a buffet with carving and cured-meat stations, seafood stations, pastries, every kind of seasonal fruit, vegetable and salad and any conceivable breakfast side item (they will make eggs and pancakes to order). Champagne, fresh OJ and coffee flow freely.

Blue Duck Tavern (24th and M streets, NW; 202/419-6755; blueducktavern.com). Chef Brian McBride’s idea of brunch includes German weisswurst with red cabbage and short-rib hash with olive oil-poached egg, which is just fine by me.

Volt (228 North Market St., Frederick, Md.; 301/696-VOLT; voltrestaurant.com). Top Chef luminary Bryan Voltaggio’s creative cooking offered in a three-course menu that’s a bargain for $25. It’s more than worth the drive to picturesque Frederick, Md.

CommonWealth (1400 Irving St., NW; 202/265-1400; commonwealthgastropub.com). My Columbia Heights haunt. Love its version of Benedict: three poached eggs on egg-bread toast with country ham and hollandaise.

Dine at the Bar

Palena Café (3529 Connecticut Ave., NW; 202/537-9250). Delicious burgers, fries and roast chicken get the Frank Ruta treatment.

Cashion’s Eat Place (1819 Columbia Rd., NW; 202/797-1819). John Manalatos’ cooking is always solid and satisfying, especially the Greek dishes, such as pork souvlaki and dorade with gaeta olive salad.

Buck’s Fishing and Camping (5031 Connecticut Ave., NW; 202/364-0777; bucksfishingandcamping.com). Owner James Alefantis consistently makes a nice welcome, as do the steak, fried oysters, soft-shell crabs and very good martinis.

Old Ebbitt Grill (675 15th St., NW; 202/347-4800; ebbitt.com). Select a glass of Chardonnay from Four Vines vineyard, order the jumbo lump crab cake, take a deep breath—and enjoy. Divine.

Let’s Do Asian

Rasika (633 D St., NW; 202/637-1222; rasikarestaurant.com). Ashok Bajaj’s modern Indian restaurant is my default recommendation for celebrations and entertaining out-of-towners, especially New Yorkers.

The Source (575 Pennsylvania Ave., NW; 202/637-6100; wolfgangpuck.com/restaurants). Scott Drewno hits it out of the park with lamb lettuce cups, crispy suckling pork and Hong Kong-style steamed wild king salmon.

Zentan (1155 14th St., NW; 202/379-4366; zentanrestaurant.com). Susur Lee’s restaurant in the Donovan House Hotel; hip room and innovative menu, from sushi to slaw to Shang’s crispy garlic chicken.

Sushi-Ko (2309 Wisconsin Ave., NW; 202/333-4187; sushikorestaurants.com). You’ll always find D.C.’s food elite among the diners at the city’s first and foremost sushi restaurant. It’s that good.

Thaiphoon (2011 S St., NW; 202/667-3505). My standing order at this Dupont Circle oasis: larb gai and pad see ew with pork, and crispy duck.

I Feel Like Seafood

Black Salt (4883 MacArthur Blvd., NW; 202/342-9101; blacksaltrestaurant.com). On my last foray here, the Arctic char with mole verde, plantains and braised pork belly took the best-dish prize at the table.

Oceanaire (1201 F St., NW; 202/347-2277; theoceanaire.com). It’s known for its jumbo lump crab cakes, and for good reason.

Kinkead’s (2000 Pennsylvania Ave., NW; 202/296-7700; kinkead.com). I enjoy making a meal out of a bottle of champagne and the Grand Selection of seafood: lobster, crab, shrimp, oysters, mussels and clams.

DC Coast (1401 K St., NW; 202/216-5988; dccoast.com). The Chinese-style smoked lobster is still good after all these years; Fish n’chips of battered skate with malt vinegar emulsion is a clever interpretation of the dish.

Pesce (2002 P St., NW; 202/466.3474; pescedc.com). Regine Palladin has always found great chefs for her Dupont Circle eatery, which moved up the street to larger digs last summer. Skate wing with lemon butter or brown butter is a go-to item here, but you really can’t go wrong with any selection.

The Standby: Steak

Bourbon Steak (2800 Pennsylvania Ave., NW; 202/944-2026; michaelmina.net). The butter-poaching method of making steak is so effective, it makes filet mignon into something I’d consistently order—and return for.

Buck’s Fishing and Camping (5031 Connecticut Ave., NW; 202/364-0777; bucksfishingandcamping.com). Carole Greenwood may not be there any longer, but chef Vickie Reh hasn’t messed with the dry-aged, dip-grilled, Prime sirloin steak.

The Palm (1225 19th St., NW; 202/293-9091; thepalm.com). Tommy Jacomo at the door makes everything all right, but the 24-ounce bone-in rib eye helps, too.

Let’s Just Graze

Jaleo (480 7th St., NW; 202/628-7949; jaleo.com). José Andrés’ tapas restaurant established the small-plate trend in D.C., and he still packs them in. It’s part of his Penn Quarter troika that includes Zaytinya (701 9th St., NW; 202/638-0800; zaytinya.com), with its Greek- and Middle Eastern-inspired small plates prepared by Top Chef bad boy Mike Isabella, and Oyamel (401 7th St., NW; 202/628-1005; oyamel.com), where Joe Raffa gets his Mexico on.

Brabo Tasting Room (1600 King St., Alexandria, Va.; 703/894-3440; braborestaurant.com). Robert Wiedmaier’s casual spot in Alexandria, Va., where wood-fired savory tarts, steamed mussels, charcuterie boards and Belgian beers reign.

Cork Wine Bar (1720 14th St., NW; 202/265-CORK; corkdc.com). A great early Sunday evening spot for some chicken liver bruschetta, roasted leeks with burrata and bacon, terrific French fries and a glass of Côtes de Beaune.

Burger and Fries

Central Michel Richard (1001 Pennsylvania Ave., NW; 202/626-0015; centralmichelrichard.com). Heaven, defined: lemony house-made mayo; fat, juicy burger and a crisped potato concoction on a brioche bun with perfectly made fries.

Good Stuff Eatery (303 Pennsylvania Ave., SE; 202/543-8222; goodstuffeatery.com). I just like what Top Chef contestant Spike Mendelsohn does. When I’m feeling bad about being bad, I get the turkey burger with avocado, sprouts and Muenster cheese on a whole-wheat bun—with fries and a milk shake. Oops.

Five Guys (1335 Wisconsin Ave., NW; 202/337-0400; fiveguys.com). They’ve figured out a fast-food formula: amazing service, clean establishments and a two-patty cheeseburger and fries made to order. That’s the American way.

Something Sweet

Hook/Tackle Box (3241 M St., NW; 202/625-4488; hookdc.com). I’ve been a fan of pastry chef Heather Chittum ever since I sampled her whoopie pie years ago at Dish. Run to Tackle Box for blueberry pie and anything she offers at Hook.

Johnny’s Half Shell (400 North Capitol St., NW; 202/737-0400; johnnyshalfshell.net). Valerie Hill rocks it with a repertoire of home-style delights, such as banana cream pie, lemon-filled coconut cake and chocolate angel food cake.

Birch and Barley (1337 14th St., NW; 202/567-2576; birchandbarley.com). When she hit D.C. in the fall, Tiffany MacIsaac went right to the head of the class with her playful takes on Hostess cupcakes, pudding pops and the like. Her strong point: sorbets.

The Majestic (911 King St., Alexandria, Va.; 703/837-9117; majesticcafe.com). I was already a sucker for the coconut layer cake piled with fluffy seven-minute frosting, but then I tried the Key lime cheesecake and often find myself daydreaming about it.

701 Restaurant (701 Pennsylvania Ave., NW; 202/393-0701; 701restaurant.com). Wherever pastry chef Roger Potter goes, I’m glad to follow. Why? How about chocolate peanut pavé with peanut ganache, caramel mousse and chocolate malt ice cream?

Grown-Ups Tonight

(That means dining on tablecloths)

New Heights (2317 Calvert St., NW; 202/234-4110; newheightsrestaurant.com). Umbi and Kavita Singh play hosts in a tastefully decorated Green and Green-style dining room with a stunning second-floor view of Rock Creek Park. It’s not for nothing the restaurant celebrates its 25th anniversary soon.

The Bombay Club (815 Connecticut Ave., NW; 202/659-3727; bombayclubdc.com). Large, beautifully appointed tables, an under-the-radar star-studded room, seamless service and chef Ramesh Kaundal’s terrific food.

Plume (1200 16th St., NW; 202/448-2300; jeffersondc.com). Behind an iron gate in the lobby of the sumptuously renovated Jefferson Hotel lurks a plush, pique-linen oasis of old-world civility.

Eventide (3165 Wilson Blvd., Arlington, Va.; 703/276-3165; eventiderestaurant.com). Dave Pressley’s Clarendon, Va., second-floor restaurant with soaring ceilings, blue velvet draperies and banquettes and widely spaced tables is an apt complement to chef Miles Vaden’s clever cooking.

Special Occasion

The Inn at Little Washington (Middle and Main streets, Washington, Va.; 540/675-3800; theinnatlittlewashington.com). The perfect food and warm hospitality at Patrick O’Connell’s exquisite inn more than an hour from D.C. make everyone feel like they’re in Brigadoon. You don’t just feel love there—you breathe it.